Pastry chef
Olivier Saintemarie
- Discipline
- Pastry chef
i. Biography
The Climb
Pastry and baking are the frame here, but the work is really about scale, repetition, and control. Olivier Saintemarie built that base through Pavillon Dauphine, Paris, Classroom studies leading to a Master’s Degree, and Cambridge, then carried it into production pastry with an international register. The sequence matters: classrooms, then kitchens, then the pressures of service, each stage adding more demands on timing, precision, and consistency. Rensow in London (from 1997) put Olivier Saintemarie into the conditions that define production pastry at volume, where Head Pastry Chef and production lead meant holding standards across output as well as finish. Disney Cruise Lines in Venice added another layer of discipline, with pastry work shaped by the expectations of hospitality and the exacting pace of service. Instruction sits naturally inside that arc. At Notter School of Pastry Arts (from 2011), Olivier Saintemarie took on the role of instructor, carrying method and discipline into the classroom. Since 2014, he has been Executive Pastry Chef at French Pavilion at Epcot / J.B.I. Inc., Les Chefs de France, Lake Buena Vista, Florida, a position that ties pastry to presentation and guest-facing precision.
Today
Pastry and baking remain the core of the practice, and the emphasis is still on detail, balance, and repeatable results. Olivier Saintemarie works in a field where finish depends on timing and texture as much as on design, and the career behind him is built on that kind of exacting attention.
Signature
Olivier's signature dishes include Assorted Viariety Macaron Box - 12 Pack, Assorted Chocolates Macaron Box - 24 Pack, and Fruit Favorites Macaron Box - 12 Pack. These are built around assortment rather than spectacle: small-format pastries that depend on clean execution, variation, and a controlled sense of flavor structure.
Recognition
Olivier Saintemarie has received Dessert Professional Magazine — Top 10 pastry chefs in America.
Profile updated August 2026
FAQ
Asked of Olivier
What is Olivier Saintemarie's current role?
As of 2026, Olivier Saintemarie is Executive Pastry Chef.
Where did Olivier Saintemarie train or study?
Olivier Saintemarie trained at Pavillon Dauphine, Paris and Classroom studies leading to a Master’s Degree.
What recognition has Olivier Saintemarie received?
Top 10 Pastry Chef (2017).
